Homemade Salami

Homemade Salami

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"This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich."
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1 d 1 h 45 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
  2. Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
  3. Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 41 Ratings

Most helpful positive review

Angela, I'm so glad you posted this recipe. It was given to me by a very dear friend. Over the years it was missplaced, so I'm happy to find it once again. This recipe is more of a summer sausag...

Most helpful critical review

I followed the recipe subbing curing salt and sugar for the sugar-based curing mix. I will make this again and I will increase everything but the meat. (I have gone online and ordered a sugar-...

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Angela, I'm so glad you posted this recipe. It was given to me by a very dear friend. Over the years it was missplaced, so I'm happy to find it once again. This recipe is more of a summer sausag...

DO NOT substitute table salt for Curing salt. I did and boy, was it a mistake. Here is my variation of your wonderful recipe after a couple of trials: 1.25 lbs 97% lean ground beef 1.25 lbs l...

Exellent...I used venison/pork mixture. I also increased spices by 1/4 and added a tablespoon of onoin flakes, 1/8 tsp cayenne pepper, and 1/8 tsp of habanero powder. Was really great. Everyone ...

Same ingredients, different cooking technique: Wrap each half of the two pounds of meat mixture in the foil - not particularly water proof, either, just snug enough to give it a shape - and then...

I used Venison in this recipe instead of ground beef and shared it with the guys I work with. They were all up around the 4.5 to 5.0 with their votes. I will use this recipe again. Great job!

This is an awesome recipe! And so simple! I did increase the onion and garlic powder to 1/2 tsp each. I will definitely make this again and again.

Absoloutely delicious!! I am so impressed with how simple this is and boy does it ever taste good! Salty and spicy, just the way salami should be. Thanks so much for sharing your recipe!

not bad..didnt really taste like salami..but liked it..will try it with pork next time..will make again. thanks..

Super, thx! How do you guys store it?

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